Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Consejo Superior de Investigaciones Científicas (CSIC), Spain
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Neutral
Allgemeiner sensorischer Beitrag
varietal character
For Round Red wines
Many winemaking trials made in recent years with UVAFERM HPS YSEO have shown the impact of the yeast polysaccharides overproduction on the quality of high quality red wines. In comparative trials with grapes such as Cabernet sauvignon, Tempranillo or Merlot, wines at the end of fermentation have a sensory perception of mouthfeel, roundness and sweetness of the tannins. In addition, the wines have become known for its strong varietal character with a tendency to candied fruit. The color stability of varietal aromas in time is another major feature.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
16 %
Flüchtige Säure
Niedrig
SO₂-Bildung
Niedrig
Maximaltemperatur
30 °C
Minimaltemperatur
18 °C
H₂S 170ppm
Mittel
H₂S 60ppm
Mittel
Bildung von Acetaldehyd
Niedrig